Beat one cup of pulverized sugar to a cream with 2 heaping tablespoonfuls of butter.  Add white of one egg (unbeaten).  Beat all together until creamy.  Add 3/4 of a teaspoonful of lemon extract and stand sauce in a cold place or on ice one hour before serving on slices of hot pudding.  This is a delicious pudding.

“CORNMEAL SPONGE” PUDDING

Crumble cold corn muffins, or corn cake, a quantity sufficient to fill two cups.  Soak in 1 quart of sweet milk three or four hours, then add 3 well-beaten eggs, 3 tablespoonfuls of sugar and a pinch of salt.  Beat all well together.  Place in a pan and bake 1 hour in a moderately hot oven.  Serve hot with whipped cream and sugar or with a sauce made by beating to a cream a heaping tablespoonful of butter, 1 cup of granulated sugar, 1 egg and a very little vanilla flavoring.

MARY’S CORN STARCH PUDDING

1-1/2 quarts of milk. 5 eggs. 2 heaping tablespoonfuls of corn starch. 1 scant cup of sugar. 1 teaspoonful of vanilla.

Pour milk in a double boiler and place on range to cook.  Moisten cornstarch with a little cold milk and add to remainder of the milk when boiling hot.  Stir thoroughly, then beat yolk of eggs and sugar until light, stir in stiffly beaten whites and when all are mixed stir into the scalding milk.  Let come to a boil again and add vanilla or almond flavoring.  Pour into individual molds to cool.  Serve cold with a spoonful of jelly or preserved strawberry with each serving.

APPLE JOHNNY CAKE (SERVED AS A PUDDING)

This is a good, cheap, wholesome pudding.

1 cup corn meal. 2 tablespoonfuls of sugar. 1 teaspoonful of soda. 1 tablespoonful of melted butter. 1/4 teaspoonful of salt. 2/3 cup flour. 1 cup sour milk.

Mix batter together as you would for cake, then add 4 pared, thinly sliced, tart apples to the batter.  Stir all together.  Bake in a quick oven in a bread pan and serve hot with cold cream and sugar.  Raisins may be substituted for apples if preferred.

A GOOD AND CHEAP “TAPIOCA PUDDING”

Soak over night in cold water 3 even tablespoonfuls of pearl tapioca.  In the morning add tapioca to one quart of milk, 3 tablespoonfuls of sugar, a pinch of salt.  Grate nutmeg over top.  Bake in a moderate oven about three hours, stirring occasionally.

“GOTTERSPEISE”

Partly fill an earthenware pudding dish with pieces of sponge cake or small cakes called “Lady Fingers;” cut up with them a few macaroons.  Place one pint of wine over fire to heat, add to the wine the following mixture, composed of 1 spoonful of cornstarch mixed smooth with a little water, 3 yolks of eggs and 3 spoonfuls of sugar.  Mix all together and stir until thickened.  Pour the thickened mixture over the cake.  When cooled cover with the stiffly-beaten whites of the 3 eggs, spread sliced almonds thickly over top and brown in oven a few minutes.  Serve cold.